CN106070977A - 一种果汁麦冬蜜饯的加工方法 - Google Patents
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Abstract
本发明公开了一种果汁麦冬蜜饯的加工方法,属于食品加工领域。其特征在于:采用原料选择和修整→烫漂、硬化→冷浸糖→煮糖→胶膜化处理→回漂脱涩→烘干包装的加工工艺流程。有益效果:本发明产品洁白透明,鲜甜可口,质嫩味鲜,营养丰富,具有麦冬的清香味;本产品营养丰富,可以调节、增强人体免疫力,具有养阴润肺、清心除烦、益胃生津的功能,适用于肺燥干咳、肺痿、肺痛、虚劳烦躁、消渴、热病津伤、咽干口燥等病症患者食用。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种果汁麦冬蜜饯的加工方法。
背景技术
麦冬,为百合科植物沿阶草的块根,性微甘味苦,寒。甘微苦,寒。入肺、胃、心经。《本草汇言》:麦门冬,清心润肺之药也。主心气不足,惊悸怔忡,健忘恍惚,精神失守;或肺热肺燥,咳声连发,肺痿叶焦,短气虚喘,火伏肺中,咯血咳血;或虚劳客热,津液干少;或脾胃燥涸,虚秘便难;此皆心肺肾脾元虚火郁之证也。然而味甘气平,能益肺金,味苦性寒,能降心火,体润质补,能养肾髓,专治劳损虚热之功居多。如前古主心腹结气,伤中伤饱,胃络脉绝,羸瘦短气等疾,则属劳损明矣。主治热病伤津、心烦、口渴、咽干肺热、咳嗽、肺结核。
新鲜的麦冬不易贮藏,用于加工成果汁麦冬蜜饯可实现对麦冬原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决麦冬不易贮藏的问题,提供一种果汁麦冬蜜饯的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种果汁麦冬蜜饯的加工方法,其特征在于:采用原料选择和修整→烫漂、硬化→冷浸糖→煮糖→胶膜化处理→回漂脱涩→烘干包装的加工工艺流程,具体操作步骤为:
(1)原料选择和修整:选择无虫害、无泥沙、无霉变的麦冬做原料,立即投入0.08%亚硫酸钠溶液中,用不锈钢刀去掉麦冬损伤部分,使其长短一致,大小均匀;将蛋黄果洗净去皮后,捣碎成泥,倒入乳糖液中加热熬煮1-2h,过滤得蛋黄果汁;
(2)烫漂、硬化:将修整好的麦冬投入沸水中,加热煮沸12分钟,捞入冷水中冷却,然后捞起沥干,再浸入预先配制的7%的氢氧化钙溶液中,麦冬与水的比例为2:3,浸渍8小时后捞起,用清水漂洗6小时,以灰汁漂净为止;
(3)冷浸糖:将预先配制好的蛋黄果汁加入0.4%苹果酸和0.02%苯甲酸钠,用3层纱布过滤备用;将漂洗后的麦冬沥干,放入冷糖液浸渍22小时后,加适量麦芽糖,继续浸渍22小时,麦冬与糖液的比例为1:4;
(4)煮糖:将冷浸后的麦冬及糖液一起倒入锅内,加热煮沸,用糖液计测其糖度,并加入适量麦芽糖,保持文火煮沸,最后测定糖度达65%时,便可起锅;
(5)胶膜化处理:分别配置5%、0.8%的海藻多糖胶液和氯化钙溶液,配置海藻多糖胶液时,先溶于水中,边搅拌边少量加入,搅匀2小时使用;
(6)回漂脱涩:将成型后的麦冬放入干净的清水中回漂,去除涩味,提高适口性;
(7)烘干包装:将脱涩后的麦冬捞起,放入烘箱内用80℃烘烤干燥,将干燥后的麦冬整理成外观一致,装入食品塑料袋中,封口保存,经检验合格即可上市出售。
有益效果:本发明产品洁白透明,鲜甜可口,质嫩味鲜,营养丰富,具有麦冬的清香味;本产品营养丰富,可以调节、增强人体免疫力,具有养阴润肺、清心除烦、益胃生津的功能,适用于肺燥干咳、肺痿、肺痛、虚劳烦躁、消渴、热病津伤、咽干口燥等病症患者食用。
具体实施方式
实施例1:
一种果汁麦冬蜜饯的加工方法,具体操作步骤为:
(1)原料选择和修整:选择无虫害、无泥沙、无霉变的麦冬做原料,立即投入0.02%亚硫酸钠溶液中,用不锈钢刀去掉麦冬损伤部分,使其长短一致,大小均匀;将蓝靛果洗净去皮后,捣碎成泥,倒入果糖液中加热熬煮1-2h,过滤得蓝靛果汁;
(2)烫漂、硬化:将修整好的麦冬投入沸水中,加热煮沸12分钟,捞入冷水中冷却,然后捞起沥干,再浸入预先配制的0.8%的氢氧化钙溶液中,麦冬与水的比例为1:5,浸渍8小时后捞起,用清水漂洗4小时,以灰汁漂净为止;
(3)冷浸糖:将预先配制好的蓝靛果汁加入0.25%柠檬酸、1%橘子精油和0.02%苯甲酸钠,用8层纱布过滤备用;将漂洗后的麦冬沥干,放入冷糖液浸渍22小时后,加适量饴糖,继续浸渍20小时,麦冬与糖液的比例为2:3;
(4)煮糖:将冷浸后的麦冬及糖液一起倒入锅内,加热煮沸,用糖液计测其糖度,并加入适量饴糖、五加皮、女贞子、玫瑰酱,保持文火煮沸,最后测定糖度达65%时,便可起锅;
(5)胶膜化处理:分别配置3%、0.02%的海藻多糖胶液和氯化钙溶液,配置海藻多糖胶液时,先溶于水中,边搅拌边少量加入,搅匀8小时使用;
(6)回漂脱涩:将成型后的麦冬放入干净的清水中回漂,去除涩味,提高适口性;
(7)烘干包装:将脱涩后的麦冬捞起,放入烘箱内用85℃烘烤干燥,将干燥后的麦冬整理成外观一致,装入食品塑料袋中,封口保存,经检验合格即可上市出售。
实施例2:
一种果汁麦冬蜜饯的加工方法,具体操作步骤为:
(1)原料选择和修整:选择无虫害、无泥沙、无霉变的麦冬做原料,立即投入0.2%亚硫酸钠溶液中,用不锈钢刀去掉麦冬损伤部分,使其长短一致,大小均匀;将优质高良姜洗净去皮后,捣碎成泥,倒入红糖液中加热熬煮1-2h,过滤得红糖姜汁;
(2)烫漂、硬化:将修整好的麦冬投入沸水中,加热煮沸20分钟,捞入冷水中冷却,然后捞起沥干,再浸入预先配制的0.06%的氢氧化钙溶液中,麦冬与水的比例为1:4,浸渍8小时后捞起,用清水漂洗12小时,以灰汁漂净为止;
(3)冷浸糖:将预先配制好的红糖姜汁加入0.4%柠檬酸和0.06%山梨酸钾,用4层纱布过滤备用;将漂洗后的麦冬沥干,放入冷糖液浸渍18小时后,加适量蔗糖,继续浸渍18小时,麦冬与糖液的比例为2:3;
(4)煮糖:将冷浸后的麦冬及糖液一起倒入锅内,加热煮沸,用糖液计测其糖度,并加入适量蔗糖,保持文火煮沸,最后测定糖度达65%时,便可起锅;
(5)胶膜化处理:分别配置4%、0.56%的海藻多糖胶液和氯化钙溶液,配置海藻多糖胶液时,先溶于水中,边搅拌边少量加入,搅匀6-8小时使用;
(6)回漂脱涩:将成型后的麦冬放入干净的清水中回漂,去除涩味,提高适口性;
(7)烘干包装:将脱涩后的麦冬捞起,拌入少许蜂蜜,放入烘箱内用68℃烘烤干燥,将干燥后的麦冬整理成外观一致,装入食品塑料袋中,封口保存,经检验合格即可上市出售。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种果汁麦冬蜜饯的加工方法,其特征在于:采用原料选择和修整→烫漂、硬化→冷浸糖→煮糖→胶膜化处理→回漂脱涩→烘干包装的加工工艺流程,具体操作步骤为:
(1)原料选择和修整:选择无虫害、无泥沙、无霉变的麦冬做原料,立即投入0.08%亚硫酸钠溶液中,用不锈钢刀去掉麦冬损伤部分,使其长短一致,大小均匀;将蛋黄果洗净去皮后,捣碎成泥,倒入乳糖液中加热熬煮1-2h,过滤得蛋黄果汁;
(2)烫漂、硬化:将修整好的麦冬投入沸水中,加热煮沸12分钟,捞入冷水中冷却,然后捞起沥干,再浸入预先配制的7%的氢氧化钙溶液中,麦冬与水的比例为2:3,浸渍8小时后捞起,用清水漂洗6小时,以灰汁漂净为止;
(3)冷浸糖:将预先配制好的蛋黄果汁加入0.4%苹果酸和0.02%苯甲酸钠,用3层纱布过滤备用;将漂洗后的麦冬沥干,放入冷糖液浸渍22小时后,加适量麦芽糖,继续浸渍22小时,麦冬与糖液的比例为1:4;
(4)煮糖:将冷浸后的麦冬及糖液一起倒入锅内,加热煮沸,用糖液计测其糖度,并加入适量麦芽糖,保持文火煮沸,最后测定糖度达65%时,便可起锅;
(5)胶膜化处理:分别配置5%、0.8%的海藻多糖胶液和氯化钙溶液,配置海藻多糖胶液时,先溶于水中,边搅拌边少量加入,搅匀2小时使用;
(6)回漂脱涩:将成型后的麦冬放入干净的清水中回漂,去除涩味,提高适口性;
(7)烘干包装:将脱涩后的麦冬捞起,放入烘箱内用80℃烘烤干燥,将干燥后的麦冬整理成外观一致,装入食品塑料袋中,封口保存,经检验合格即可上市出售。
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